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Monday Morning in the Kitchen: Food Storage Waffles

My beat-up copy of Betty Crocker's Cookbook provides my go-to recipe for waffles, and this recipe is adapted from that one.

Plug in your waffle iron.  In a bowl, combine:  2 T. whole egg powder, 2 c. white or wheat flour, 5 T. buttermilk powder or 1/4 c. non-instant powdered milk, 1 T. sugar, 2 t. baking powder plus 1 t. baking soda (if using the buttermilk powder) or 4 t. baking powder and no baking soda (if using non-instant powdered milk), 1/4 t. salt.  Stir until thoroughly mixed, then add 1/2 c. oil and 1-3/4 c. water.  Stir until nearly lump-free.  Pour a scant cup of batter onto waffle iron and cook until done.


Thankful thought:  Thanks for seasonal fruit, which is oh-so-yummy on waffles!

Comments

  1. Oh, YUMMIE!!!! Just looking at those waffles is letting me drool.....
    It's a good thing I don't have a waffle-iron, I would eat them every day and I would never fit in an airplane-seat!!! But strawberries I eat every day with yoghurt as my breakfast. They're yummy too.

    ReplyDelete
  2. That looks divine! Believe it or not, I have only cooked waffles twice. I failed at both attempts, so I quit trying. ;)

    ReplyDelete

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